Sweet Potato White Chocolate Chip Cookies

Last updated: June 4th, 2024

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This post was originally published on November 19, 2021.

Sweet potato white chocolate chip cookies make the perfect festive holiday dessert, whether it’s Thanksgiving or Christmas!

Sweet potato white chocolate chip cookies on a cooling rack.

We all know sweet potato casserole is a classic holiday dish that we only have the luxury of enjoying once (or twice) a year at Thanksgiving or Christmas. But what if we could enjoy this dessert-for-dinner treat more than once a year, in a delicious and unique new way? That’s where our sweet potato white chocolate chip cookies come in!

Inspired by sweet potato casserole, these sweet potato white chocolate chip cookies are the perfect holiday dessert. They’re full of cozy fall and winter flavors like cinnamon and nutmeg, but they’re also sugary sweet like every good cookie should be. Their fluffy yet slightly gooey, melt-in-your-mouth texture is the perfect finale to a Thanksgiving meal, or an even better afternoon treat with a cup of coffee. They’re even a hit at Christmas cookie swaps for their unique flavor and texture!

Not to mention, using sweet potato in cookies has some health benefits – mainly that it lets us reduce the amount of butter we’d normally put in cookies. Sweet potatoes are super nutritious, so replacing some butter with sweet potato is an easy swap to make your holiday cookies a little less unhealthy.

Sweet potato cookies on a cooling rack.

Ingredients For Sweet Potato White Chocolate Chip Cookies

There are a few special ingredients that make these sweet potato cookies so delicious, including mashed sweet potato, marshmallow fluff, cinnamon, nutmeg, and white chocolate chips. 

Here’s the full list of ingredients you’ll need to make this holiday cookie recipe:

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Mashed sweet potato
  • Egg yolk
  • Vanilla extract
  • Marshmallow fluff
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Cinnamon
  • Nutmeg
  • Salt
  • White chocolate chips

You can’t have sweet potato cookies without sweet potato! We recommend baking the sweet potato in the oven until it’s soft, then mashing it and letting it cool before adding to this cookie recipe. If you want an easier alternative, you can look for canned sweet potato puree at the grocery store and use that instead.

Sometimes we’ll even make baked sweet potato cubes for dinner and then use the leftovers for these cookies, or our sweet potato cinnamon spice bread recipe. Whatever form of mashed sweet potato you have on hand will work great in these cookies!

The marshmallow fluff infuses these cookies with creamy texture and marshmallow-y flavor that tastes just like sweet potato casserole. Cinnamon and nutmeg make these cookies smell just as amazing as they taste. And the super sweet white chocolate chips go with sweet potato much better than semi-sweet, milk, or dark chocolate chips.

A tray of sweet potato cookies.

How To Make Sweet Potato White Chocolate Chip Cookies

Here’s how to make the best sweet potato cookies with white chocolate chips this holiday season:

  1. First, combine the melted butter, granulated sugar, and brown sugar in the bowl of a stand mixer. Mix on low to medium speed until well-combined.
  2. Then, add the mashed sweet potato, egg yolk, vanilla, and marshmallow fluff. Mix on medium speed until thoroughly combined.
  3. In a separate bowl, whisk together the dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Next, add the dry ingredients to the wet ingredients a little at a time, mixing on low speed until just combined.
  5. Finally, fold in the white chocolate chips, then refrigerate the dough for 30 minutes.
  6. Preheat the oven to 350 degrees F. Shape the cookie dough into 1.5 tablespoon rounds and place them on parchment-lined baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the tops of the cookies look soft and they begin to darken slightly in color around the edges.
  8. Let cool for about 5 minutes on the baking sheets before transferring to a cooling rack. Cool at least another 5 minutes before serving, or cool completely and store in an air-tight container.

We recommend making the cookie dough in a stand mixer since it makes it much easier to fully incorporate the mashed sweet potato and sticky marshmallow fluff. If you don’t have a stand mixer, you can definitely mix the dough by hand – just know that you’re signing up for an arm workout!

These cookies can be a little messy to shape, since the dough is pretty sticky. Refrigerating the dough should help make it a little more solid, but if you don’t want to deal with the mess, we recommend using a cookie scoop. Just scoop and plop the cookies right onto the pan, and don’t worry if they come out a little lumpy. It just adds to the rustic charm of these cookies 🙂

Make sure to let the cookies cool on the baking sheet for the whole 5 minutes before trying to move them to a cooling rack. They’re so fluffy and gooey that they’ll risk falling apart during transfer until they’ve cooled enough.

Tips For Success

This recipe is truly a labor of love – it took a whole lot of trial and error for us to develop these delicious sweet potato cookies! So that we can help you succeed on the first try, here are a few helpful tips:

  1. Wait for the mashed sweet potato to cool to room temperature before making the cookie dough. Better yet, prepare the sweet potato a day in advance and keep it in the fridge until you need it.
  2. Make sure to fully incorporate the mashed sweet potato and marshmallow fluff into the cookie dough, especially if you’re mixing by hand. This will take some time and effort! You’ll know everything’s combined if your wet ingredients have a totally consistent texture before adding the dry ingredients. (If you don’t fully incorporate these ingredients, you may end up with sweet potato chunks in your dough and pockets of sticky marshmallow dripping out of the cookies).
  3. Use a reliable stand mixer if you have one – it’s a game-changer for this recipe! We purchased our trusty Cuisinart stand mixer while we were developing these cookies and were completely blown away by how much the consistency of the dough improved versus mixing by hand. If you don’t have a stand mixer but love to bake, we highly recommend investing in one.
  4. A good cookie scoop will help you make sure your cookies are all the same size – a must if you’re baking for the holidays! Lightly grease it with cooking spray before using so the dough doesn’t stick.
  5. The cookie dough is a little sticky, so refrigerating it for 30 minutes helps solidify it enough to make shaping easier. The longer it sits on the counter, the stickier the dough will become, and the harder it will be to shape. If at any point it becomes too messy for you, you can stick the dough back in the fridge for another 15 to 20 minutes and then make another batch of cookies later.
Sweet potato white chocolate chip cookies.

Storing & Serving

Let the cookies cool completely before storing them in an air-tight container at room temperature. They’re very soft and gooey, and they’ll continue to soften a little more every day, so we recommend making them no more than 2 days ahead of a holiday party or event. They’ll stay good for about 5 days, but their texture is best on the first day!

Since they are so gooey, they also tend to stick together easily. Store them in a single layer if you can. If you can’t, use sheets of parchment paper between layers so they don’t stick together.

You can also freeze these cookies after they’ve cooled, and they’ll stay good for up to 3 months. Defrost at room temperature for 12 hours before enjoying, or eat them straight from the freezer!

Why You’ll Love This Recipe

If you’re a fan of unique cookie recipes and sweet potato casserole, you’ll love this easy holiday cookie recipe! You can enjoy the delicious flavors of sweet potato casserole in cookie form at any time of the year with this recipe.

Make these sweet potato white chocolate chip cookies for a Thanksgiving dessert, Christmas cookie swap, or New Year’s Eve party with friends. They’re always a hit at our family parties, surprising every skeptic who tries them! If you love this recipe, don’t forget to rate, comment, and share below.

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Sweet potato white chocolate chip cookies on a cooling rack.

Sweet Potato White Chocolate Chip Cookies

Sweet potato white chocolate chip cookies make the perfect festive holiday dessert, whether it's Thanksgiving or Christmas!
5 from 2 votes
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Dessert, Desserts, Snack, Snacks
Cuisine American
Servings 18 cookies
Calories 102 kcal



  • ¼ cup unsalted butter melted and cooled
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup mashed sweet potato cooled, or sweet potato puree
  • 1 egg yolk
  • tsp vanilla extract
  • 2 tbsp marshmallow fluff
  • cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ cup white chocolate chips


  • In a large bowl, combine melted butter, granulated sugar, and brown sugar until evenly mixed. Add mashed sweet potato, egg yolk, vanilla, and marshmallow fluff and mix until well-combined.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add about half of the dry ingredients to the wet ingredients and mix until just combined. Add the rest of the dry ingredients and mix again until just combined, being careful not to over-mix.
  • Fold in the white chocolate chips, then refrigerate dough for 30 minutes.
  • Preheat oven to 350 degrees F and line two large baking sheets with parchment paper. Scoop cookie dough into 1-1/2 tbsp rounds and space at least 2 inches apart on baking sheets.
  • Bake for 10 to 12 minutes, or until edges start to turn golden-brown.
  • Let cookies cool on baking sheets for at least 5 minutes before transferring to a cooling rack. Let cool completely before storing in an air-tight container.


Melted butter: Let the butter cool for at least 10 minutes after melting, so that it’s liquid but not too hot.
Mashed sweet potato: We like to mash up leftover baked sweet potatoes for this recipe (we typically peel and cube them, then bake in foil with butter for 45 minutes at 350 – it makes a great side dish!). 1 medium sweet potato will get you about 1/2 cup mashed. But any form of sweet potato puree should work if you want to use your own leftovers or canned ingredients.
Mixing: A stand mixer is a game-changer for making this cookie dough! It helps to fully incorporate the sweet potato and marshmallow fluff so the dough has a smooth consistency. If you don’t have a stand mixer, you can mix by hand, but note that you might end up with a slightly lumpy texture.
Cookie scoop: We use this cookie dough scoop to get consistently-sized cookie dough rounds. Grease it with a bit of cooking spray before using, and the dough should fall right out.
Storing: These cookies are a bit cakey, so they will stay soft for a few days in an air-tight container. They’re best served within a day or two of baking, so plan accordingly if you’re making them for a holiday party or cookie swap! They also tend to stick to each other because of the marshmallow fluff, so we recommend storing them in a single layer, or placing sheets of parchment paper between layers.


Calories: 102kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgSodium: 84mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 1590IUVitamin C: 2mgCalcium: 26mgIron: 1mg
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Keyword brown sugar, christmas, cinnamon, fall, holiday, marshmallow fluff, nutmeg, sweet potato, thanksgiving, white chocolate chips
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Join the Conversation

  1. I really enjoyed these! Better than any pumpkin cookies I have had as a Thanksgiving themed dessert!

    1. Nicole Author says:

      So glad to hear that! These do make the best Thanksgiving dessert 🙂

5 from 2 votes (2 ratings without comment)

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